As
described in RNA-MODIFIED FOOD - July 2013, the
technique has a huge potential for side-effects. Reading this, “How
can anyone still think it's safe to apply (RNA interference) in
genetic modification?” (Institute of Science in Society).

Yet, dsRNA
technology is in several pipe-line GM crops, one of which is a major
global staple food, wheat.

This GM wheat is
being developed in Australia* to have altered starch composition.
The intention seems to be to create wheat grain with starch which is less
digestible than normal. The hope is this will make it 'healthier' by improving
large bowel health and cholesterol levels, and by reducing blood
sugar in the same way as oats, rye, lentils and peas do.

A database
investigation, however, has revealed a number of side-effects which
will not be so healthy.

The novel dsRNA
sequence matches with five stretches of DNA in one wheat gene alone.
There's a clear potential for the dsRNA to combine with any or all of
these matches and disable the gene.

Such bioinfomatic
investigations are far from comprehensive in their ability to predict
off-target side effects: there may be many more unanticipated changes
in the wheat.

Then, the story gets
worse.

The
dsRNA in this GM wheat also matches DNA stretches in some human
genes. Our genes could be
silenced by the novel dsRNA in our food. In fact, disruption to
human physiology by the dsRNA in this wheat has the potential to
permanently silence hundreds of human genes.

At least one
specific risk to humans has been identified: children exposed to the
starch altered GM wheat from the maternal diet could be born with a
key liver-function gene silenced. Without the enzyme this gene
generates, the children will be unable to store sugar normally: the
unusable forms of sugar will build up in their liver and heart
tissues to the point where these vital organs fail. Any one with
this deficiency will die by about five years of age.

In addition to
direct effects on genes, dsRNA interference with other natural and
vital RNA-interference systems is possible.

Bakers and other
wheat handlers will breathe in large doses of the GM wheat as
air-born particles, and the skin of their hands may be in extensive
contact with it.

OUR COMMENT

Start complaining to our food
regulators NOW: make sure that dsRNA never gets a chance to cause the
havoc it so clearly can.

*The developer of this GM wheat is the Commonwealth Scientific and
Industrial Research Organisation (CSIRO), which is ostensibly publicly
funded, but gets about 30% of its funding from industry, and has plans
to increase it. One former chief executive commented “Working with the
transnationals makes a lot of sense, in the context of market access”.

Welcome to GM-free Scotland

About us

Formerly known as the Scottish Consumers Association for Natural Food, Pro-natural Food Scotland was formed in 1996 by a group of concerned people in Glasgow, Scotland. We are funded entirely by donation and run by volunteers. We network with, and support, all like-minded groups and individuals. Our objective is to empower by raising awareness.